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Warm Spring Salad with Crispy Bacon

The combination of warm smoked bacon tossed together with vegetables and served on a bed of salad leaves makes this an ideal light lunch, served with crusty bread.

Preparation time:
10 minutes

Cooking time:
25 minutes

Total time:
35 minutes

Serves:
4

Ingredients

The dressing

Freshly ground black pepper

4tbsp olive oil

2tsp balsamic vinegar

1 clove garlic, crushed

1tbsp fresh chives, chopped

Salt

The salad

350g stringless beans, trimmed and halved

500g small new potatoes

1 x 200g pack Waitrose Endive and Radicchio Salad

1 x 200g pack Waitrose Smoked Danish Bacon Lardons

200g cherry tomatoes

Method

Mix together the ingredients for the salad dressing.

Cook the beans for 2-3 minutes in boiling water. In a separate pan, cook the potatoes for 6-8 minutes or until tender. Run the potatoes quickly under a cold tap and peel.

Toss the endive and radicchio with 2tbsp of the dressing and arrange on serving plates.

Pour a little oil into the frying pan, cook the lardons for 4-5 minutes or until crisp and add the tomatoes, potatoes and beans. Pour in the remainder of the dressing and quickly turn the vegetables. Lift immediately from the pan and arrange over the salad leaves.